American · dessert
Keto Rhubarb Crisp with Pecan Crumble Topping
Video by All Day I Dream About Food on YouTube · Open on YouTube
- Keto (3.8 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Tart rhubarb sweetened with erythritol under a separately baked almond, coconut and pecan crumble: about 4 g net carbs a serve.
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Ingredients 10
Method
Tap a time to watch that step in the video.
- Heat the oven to 150°C (300°F). Pulse the almond flour, coconut, pecans, brown sweetener, cinnamon and salt in a food processor a few times. 0:58
- Scatter the small pieces of chilled butter over the top and pulse until it looks like coarse crumbs (or cut the butter in by hand with a pastry cutter). 1:33
- Spread the crumbs over a large rimmed baking sheet lined with baking paper, cover with a second sheet and press down firmly with your hands or a rolling pin so it sticks together. Peel off the top paper. 2:07
- Bake the topping 20–25 minutes, until golden at the edges. Let it cool completely; it is soft at first and crisps as it cools. 2:38
- Chop the rhubarb about 1 cm thick and put it straight into a 2-litre glass or ceramic baking dish. Stir in the powdered sweetener and glucomannan. 3:00
- Turn the oven up to 175°C (350°F), cover the dish with foil and bake 30–35 minutes, until the rhubarb is soft, tender and a little bubbly. 3:53
- Break the crisp topping into pieces with your hands and scatter it over the warm rhubarb. 4:18
Tip. Baking the topping on its own keeps it crisp. Use only the rhubarb stalks (the leaves are poisonous) and a non-reactive glass or ceramic dish. Leftover topping is good on yoghurt; serve warm with whipped cream or keto ice cream.
The method is a summary in our words — the video shows every step.
One portion, 1 serve (1/9 of the dish), gives you 1 of 9
Where the energy comes from one serve
- Net carbs 10%
- Protein 8%
- Fat 82%
Fits keto: 3.8 g net carbs a serve, with 82% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin K High25%
30 µg a serve, mostly from rhubarb (98%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin E Source18%
2.6 mg a serve, mostly from almond flour (81%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source10%
40 mg a serve, mostly from almond flour (56%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
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Calcium9%
114 mg a serve, mostly from rhubarb (75%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin C9%
8.1 mg a serve, mostly from rhubarb (99%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Potassium8%
380 mg a serve, mostly from rhubarb (76%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin A6%
58 µg a serve, mostly from chilled butter (91%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Zinc5%
0.5 mg a serve, mostly from almond flour (47%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Iron4%
0.7 mg a serve, mostly from almond flour (45%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Selenium4%
2 µg a serve, mostly from rhubarb (54%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Folate3%
12 µg a serve, mostly from rhubarb (59%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B63%
0 mg a serve, mostly from rhubarb (45%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Omega-33%
0.1 g a serve, mostly from pecans (56%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin D1%
0.1 µg a serve, mostly from chilled butter (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B121%
0 µg a serve, mostly from chilled butter (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.